After a season where powdery mildew ran rampant in certain areas, growers are wondering if something has changed in terms of resistance to certain protective controls.
It has taken about 144 years since the introduction of powdery mildew to New Zealand for the sexual stage to arrive. Now growers have a tougher battle on their hands.
Is New Zealand’s mono linguistic heritage stymieing the ability of the wine industry to broaden its horizons in terms of new varieties? The answer to that is a resounding yes, according to two men who have been at the forefront of alternative varieties.
New Zealand Winegrowers’ commitment to sustainability has been enforced with the news that a new management led hub will be established in Marlborough.

Romeo Bragato – it’s a name that slides off the tongue easily and is as well known in New Zealand as say -  Sauvignon Blanc. 

It is the wine that made New Zealand famous. More than a billion glasses of it are poured overseas every year. It is by far our largest export earner, estimated to bring in $1 billion annually.
Just as NZWinegrower magazine was going to print came the news of the signing of a Memorandum of Understanding (MoU) between New Zealand Winegrowers and Air New Zealand.
Independent testing of Vinevax proves the best protection against wood diseases is achieved when used on fresh pruning wounds. 
Making great wine requires patience. Even if you get the combination of soil type, climate and grape variety right, it’s three years until your first crop, and a lot longer until the vines are performing at their best.

Waipara may be emerging from one of its wettest harvests in memory, but this hasn’t dampened the spirits of many of its winegrowers. Despite the recent inclement weather they’re remaining upbeat as the region enters what they consider to be a new and exciting era.

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